The ScanMan
South Dakota FFA State Convention
Apr 20, 2026
Meats Evaluation
Overall

ID: 47 - 3 -
Team Name: Newell
Participant Name:
HAYDEN JOHNSTON
Individual Rank: 96
Individual Total Score: 344
Team Rank: 23
Team Total Score: 1110
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
121431234
Placing 1 - Cut A3
Placing 1 - Cut B3
Placing 1 - Cut C4
43
Placing Class 2
PartContestantJudge
234123214
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C2
40
Placing Class 3
PartContestantJudge
334214321
Placing 3 - Cut A4
Placing 3 - Cut B4
Placing 3 - Cut C3
46
Placing Class 4
PartContestantJudge
434213412
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C3
47
Placing Class 5
PartContestantJudge
532414132
Placing 5 - Cut A4
Placing 5 - Cut B3
Placing 5 - Cut C5
20
Placing Sum
196
Questions on Placing Classes
PartContestantJudge
122
244
322
433
512
Questions - Points per Question5
20
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: Average Choice
2Quality: Average ChoiceQuality: Average Choice
3Quality: Average ChoiceQuality: Average Choice
4Quality: Average ChoiceQuality: Low Choice
5Quality: Low ChoiceQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
36
Yield Grading
PartContestantJudge
12.11.8
22.23.4
32.32.8
42.11.3
51.22.0
20
Carcass Grading Total
56
Written Exam
PartContestantJudge
1CC
2AA
3DB
4DB
5CD
6BD
7CA
8DB
9BC
10DC
11BD
12BA
13DB
14DA
15DC
16CA
17DD
18AC
19BB
20DA
21DD
22BC
23CA
24AC
25AA
26AD
27CD
28CB
29AC
30DD
Written Exam - Points per Question3
21
Formulation Questions
PartContestantJudge
1 D
2 D
3 B
4 D
5 C
Formulation Questions - Points per Question8
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: D - Flank
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
2Species: Pork
Primal: K - Side (Belly)
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
3Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
4Species: Beef
Primal: D - Flank
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
5Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: M - Variety Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
7Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
8Species: Pork
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
9Species: Beef
Primal: A - Breast
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 88 - Various - Shank
Cookery: Dry Heat
10Species: Pork
Primal: E - Ham or Leg
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
12Species: Beef
Primal: A - Breast
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat
13Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
14Species: Pork
Primal: K - Side (Belly)
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
15Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: L - Spareribs
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
17Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
18Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
19Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
20Species: Beef
Primal: C - Chuck
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: A - Breast
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
22Species: Pork
Primal: L - Spareribs
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
23Species: Beef
Primal: B - Brisket
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
24Species: Pork
Primal: K - Side (Belly)
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat
25Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: C - Chuck
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
27Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
28Species: Pork
Primal: K - Side (Belly)
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
29Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
30Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID Sum
51

AWS100: Tuesday, May 5, 2026